A 30-minute marinade in cilantro and lemon juice gives a beef flank steak a Mexican-style twist. Serve on a bed of lettuce to make a terrific entrée salad.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Tuscan House Italian Dressing, divided
3 Tbsp. chopped fresh cilantro, divided
2 Tbsp. lemon juice
1 beef flank steak (1 lb.)
8 cups torn romaine lettuce
12 cherry tomatoes, halved
3/4 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Mix 2 Tbsp. dressing, 1 Tbsp. cilantro and lemon juice; pour over steak in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove steak from marinade; discard marinade.
Heat grill to medium heat. Grill steak 5 min. on each side or until medium doneness (160ºF). Remove from grill; let stand 5 min. Cut across grain into thin slices.
Cover platter with lettuce; top with meat, tomatoes, cheese, remaining dressing and cilantro.
Enjoy your favorite foods while keeping portion size in mind.
Substitute lime juice for the lemon juice.
Top salad with 1/2 cup broken tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.